Buckwheat Cakes

Ingredients

2 cups of buckwheat flour

1 cup of wheat flour

1 cup of corn meal

1/2 cup of yeast

1 teaspoonful of salt

1 quart of boiling water

1/2 teaspoonful of soda dissolved in a little warm water

Instructions

Mix the corn meal and salt, and pour on the boiling water very slowly, that the meal may swell. As soon as merely warm, stir in the sifted flour and yeast. All buckwheat may be used, instead of part wheat flour. Beat well, cover, and put in a cool place,—about 60°. In the morning stir well, and add soda. Grease the griddle with a bit of salt pork on a fork, or a very little drippings rubbed over it evenly, but never have it floating with fat, as many cooks do. Drop in large spoonfuls, and bake and serve few at a time, or they will become heavy and unfit to eat. If a cupful of the batter is saved, no yeast need be used for the next baking, and in cold weather this can be done for a month.